I’m pretty sure this is my favorite take on lentil soup. It’s just the right amount of broth, the lentils haven’t soaked up all of the liquid, and if you keep your veggies roughly chopped you’ll end up with a hearty, rustic soup. Split pea soup should be creamy in my book, but lentil soup should have lots of texture. For only using a cup of lentils, this recipe actually yields a good amount. Freeze extra in bags or containers and reheat later when you don’t feel like cooking or for an easy lunch.